Grab your cossie (or swimsuit for non-aussies) and your swan inflatable and float around the pool with one of these sweet icey pops in your hand. You'll be the talk of the town!

Makes approximately
10 x 125ml ice pops, depending on the size of the moulds.

• 1 bottle of
Prosecco• ½ cup water• 1 cup sugar• 1 vanilla pod,
halved lengthways• 125g fresh raspberries,
torn1. Combine the Prosecco, water, sugar and vanilla pod in a saucepan over
a medium heat, stir until it comes to the boil and the sugar has dissolved.
Remove from the heat and allow to cool to room temperature, remove the vanilla
pod.2. Pour the mixture evenly between icy pole moulds, leaving approximately
1cm at the top of each mould, the liquid will expand on freezing.3. Place in
the freezer for 3 hours or until the liquid becomes slushy. Distribute the torn
raspberries between the moulds pushing them down through the Prosecco mixture.
Insert ice pop sticks and freeze for 8 hours or until frozen solid.4. To unmould the pops, run the moulds under hot water for a few seconds,
then gently pull the sticks, serve immediately.

1. Combine the
milk, cream, pandan leaves and ½ cup of the sugar in a saucepan, stir over a
low heat until the sugar has dissolved and bring to a simmer. Remove from the
heat, cover and allow to steep for 1 hour. 2. Combine the remaining
1 cup of sugar and egg yolks in a bowl and whisk until pale and creamy. Gradually
whisk in the cream and pandan mixture.3.Return the mixture to the saucepan and stir
over a low heat until slightly thickened and coats the back of a spoon. Do not
allow the custard to boil or it will curdle. 4.Remove from the
heat and add the colouring one drop at a time until the desired colour green is
reached. Strain into a large jug and chill for 2 hours.5.Once cold churn
in an ice-cream churn according to manufacturer’s instructions. When ice cream is frozen and ready to remove
from the churn add 1 cup of the Toffee pecan chunks and mix through.6.Place into a
freezer container and freeze for 4 hours or overnight.7.Serve scoops of
ice cream in a waffle cone topped with extra Toffee pecans.

Makes 1½ cups• 110g pecans, roasted• 1 cup sugar• ½ cup water1.Place the pecans
in a single layer on a lined baking tray and set aside.2.Combine the sugar and water in a saucepan over low heat. Stir to
dissolve sugar, do not boil, increase to a medium heat and boil until a deep golden
caramel colour. 3. Quickly pour the caramel over the pecan nuts to completely cover. Set
aside at room temperature to harden. 4. Roughly chop into approx. 1cm chunks and use as required. food
dept. fact: Store praline in an airtight container to prevent it
from becoming sticky in humid conditions.

Before you become seduced by the decadent magenta velverty masses of cherry sorbet, which you may feel like diving into, rememeber it tastes even better wedged between two sweet little brioche buns.Oh me oh my this is delightfully devilish and totally
irresistible.Makes 1 litre sorbet

• 600g fresh or frozen cherries, pitted

• ¾ cup caster sugar

• 1½ cups water

• juice, 1 lemon

• ¼ cup cherry liqueur

• brioche rolls, to serve

1. Place
the cherries, sugar, water and lemon juice into a pan and bring to the boil. Simmer
for 1 minute, remove from the heat and leave to cool to room temperature.

2. Place
the cherry mixture into a blender with the cherry liqueur and process until
smooth. Pass though a sieve and leave in the fridge until chilled.

3. Pour the mixture into an ice
cream maker and churn until frozen. Place into a freezer proof container and
freeze until required.

4. Halve
and toast the brioche buns and sandwich back together with the cherry sorbet,
serve imeadiately.

food
dept. fact: If you don’t have an ice cream maker then place the sorbet mixture
into a bowl in the freezer and every 2 hours remove from the freezer and beat
until smooth. Repeat this about 3 times until frozen.

This dessert is so easy and flavoursome. You will get lots of oooohhhhh's and ahhhh's from those who try this refreshing ice. It's a wonderful palate cleanser after dinner and before dessert. Make ahead and keep in your freezer, then serve in gelato bowls, your guests won't be able to stop at one scoop, trust us... we know!

1. Combine the sugar and water in a saucepan
over a medium heat and stir until the sugar has dissolved. Bring to the boil
and simmer for 5 minutes. Remove from the heat and allow to cool to room
temperature.

2. Mix the coconut milk and coconut rum into
the sugar syrup and pour into a shallow freezer container and cover. 3. Freeze for
4 hours, remove from the freezer and break up the ice crystals by scraping with
a fork, mix well and return to the freezer for another 4 hours or overnight.4. Scrap again with a fork and serve with
pineapple ribbons. Store the granita in the freezer for up to 1 month.

1. Preheat oven to 180ºC (360ºF). Grease and
line a 20 x 30cm slice pan. 2.Combine the butter and chocolate in a small
saucepan over a low heat and stir until butter and chocolate have melted. Set
aside and allow to cool. 3. Combine eggs, sugar and vanilla essence in
a bowl and add the cooled chocolate mixture.
Place the flour into a mixing bowl. Pour in the chocolate mixture and
stir until just combined. 4. Pour into the prepared slice pan and bake
for 20-25 minutes or until cooked when tested. Allow to cool completely in the
pan.5. Remove from the pan and cut a circle using a
20cm spring form pan as a guide. Grease and line the spring form pan, ensuring
the lining extends at least 5cm above the rim of the pan. Place the circle of
brownie in the base, set aside.6. Soften the ice cream and tip into a large mixing
bowl. Cut up the remaining fudge brownie
into 1cm pieces and mix that with the chopped honeycomb through the softened
ice cream.7. Pour over the fudge brownie base in the spring
form pan and place in the freezer for 6 hours or overnight.8. Unmold and serve with Chocolate fudge sauce
and extra honeycomb.

1. Combine the chocolate, cream and agave
syrup in a heatproof bowl and place over a saucepan of simmering water. 2. Stir gently until chocolate has melted and
all of the ingredients are combined.3. Remove from the heat and allow to cool
slightly, serve warm over the ice cream cake.

1. Combine the sugar, water and lemon zest in
a saucepan over a medium heat and stir until the sugar has dissolved, bring to
the boil and allow to simmer for 2 minutes. Remove from the heat and allow to
cool to room temperature.2. Remove the lemon zest from the syrup and
stir the syrup into the yogurt. 3. Roughly chop the frozen berries and gently
fold into the yogurt mixture and working quickly fill your moulds with the mix
and place into the freezer for about 1 hour. Insert icy pole sticks into the
center of each mould and freeze until solid for 4 hours or overnight.

food dept. fact:We used old tins to create
interesting shapes for our Yogurt berry icy poles but you can also use small
glasses or even icy pole moulds for this recipe.